Eggplant And Bean Pomodoro With Spaghetti Squash

Name: Eggplant And Bean Pomodoro With Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; 3 tablespoons olive oil; 1 eggplant medium, about 1 pound cut into 1/2 inch cubes; 2 cloves garlic minced; 14 ounces diced tomatoes; 2 teaspoons tomato paste; 1 cup vegetable broth; 1 can white beans rinsed and drained; 2 tablespoons red wine vinegar; 4 teaspoons capers drained; 1 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; 1 teaspoon Simply Organic Basil dried; 1/4 teaspoon Simply Organic Crushed Red Pepper optional; 1/4 cup fresh parsley chopped, or dried Simply Organic parsley

Servings: persons

1 spaghetti squash
3 tablespoons olive oil
1 eggplant medium, about 1 pound cut into 1/2 inch cubes
2 cloves garlic minced
14 ounces diced tomatoes
2 teaspoons tomato paste
1 cup vegetable broth
1 can white beans rinsed and drained
2 tablespoons red wine vinegar
4 teaspoons capers drained
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 teaspoon Simply Organic Basil dried
1/4 teaspoon Simply Organic Crushed Red Pepper optional
1/4 cup fresh parsley chopped, or dried Simply Organic parsley

1
["Preheat over to 375 degrees", "Slice spaghetti squash. Lay open side down on a baking sheet lined with parchment paper and roast for 30 minutes.", "Meanwhile heat a large nonstick saute pan over medium heat. Add in olive oil and once hot add in eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.", "Add diced tomatoes (with juice), tomato paste and vegetable broth. Bring to a boil and use a spoon to combine in tomato paste.", "Lower to medium then add in beans, vinegar, capers, salt, pepper and crushed red pepper and cook, stirring occasionally using a wooden spoon for about 5-7 minutes.", "When spaghetti squash is done (piercing with a fork and the skin gives). Let cook then using a fork scrape out the top layer of seeds and pulp to discard then scrape to create your spaghetti strands.", "Add to the eggplant pomodoro and toss together. Enjoy!", "Tips on preparing Spaghetti Squash:", "Cutting in half the long way. Bake rind side up about 30 to 40 minutes at 375 F. Microwave 6 to 8 minutes (let stand for a few minutes to cool) Boil 20 minutes.", "Keeping whole - Begin each method below by piercing the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with an ""Explosion."")", "Bake about an hour in the oven at 375 F.
2
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
3
Boil for half an hour or so.
4
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours)."]

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 spaghetti squash, 3 tablespoons olive oil, 1 eggplant medium, about 1 pound cut into 1/2 inch cubes, 2 cloves garlic minced, and more.

Yes, Eggplant And Bean Pomodoro With Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!